Here in Croatia it’s all about tradition. We have much to offer, from beautiful nature like all of our national parks, picturesque villages, breathtaking views of the coastline, of course our crystal clear sea and there is also food. We love to eat, and we show it by our delicious recipes. Sarma may not origin here, but it’s pretty traditional in these parts. Nobody does it like our grandmas do, so this is one of my grandma’s recipes. So if you ever find yourself here in Croatia, find a grandma and ask her to prepare you some Sarma, until then you can enjoy my grandma’s recipe!
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Enjoy & happy cooking!
Preparation: 25 min
Cook time: 1,5 – 2 h
- 1 kg sour cabbage, whole leaves
- 500 g minced meat, combination of beef and pork
- 80 g rice
- 60 g smoked bacon, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp flour
- 1 tbsp red paprika
- 400 g potatoes, sliced
- 1 tsp butter
- 1 tbsp sour cream
- Vegetable oil
- Salt & pepper
- Remove whole leaves off of the cabbage. Remove thick part of the leaves near the root.
- In a large bowl mix together minced meat, rice and finely chopped smoked bacon. In a small pan heat a teaspoon of vegetable oil and add onion to it, let it simmer and when it’s almost done stir in garlic. Set aside onion and garlic to cool down, then add to the meat and rice mixture.
- Fill the leaves of sour cabbage with the minced meat and rice mixture. Roll the filled cabbage leaves to get Sarmas.
- Slice the rest of the sour cabbage and place it in a large cooking pot. On top place sarmas and cover everything with water. Cook over medium heat for 1,5 to 2 hours.
- In a small pan heat 1 tablespoon of vegetable oil, stir in flour and red paprika, let it simmer for a few minutes. Add flour and paprika to the large cooking pot with Sarmas the last half hour of cooking.
- In a second medium pot cook sliced potatoes in a slightly salted water until soft. Mash potatoes with butter and sour cream. Serve cooked Sarma with mashed potatoes.